The Warner sun. (Warner, Brown Co., Dakota [S.D.]) 1885-1???, 1887-08-12
HOUSEHOLD HINTS.
POTATO YEAST.


them smooth and put to them as much
hot water as win make them OF the
consistency of yeast, no thicker Add
for every pound of potatoes two ounces
OF coarse sugar or treacle, and while
the mixture is warm stir in two spoon
fuls of yeast Keep it warm until II
rises well. 1t may be used in twenty
four hours. One quart of potatoes
will make nearly a quart of yeast.
RHUBARB JAM
Cut the rhubarb into pieces about an
inch long (not peeled) put three-quar-
ters of a pound OF powdered sugar to
every pound of rhubard and leave till
morning, pour the syrup from it and
boil till it thickens, then add the rhu-
barb and boil gently quarter of an
hour; tie down with tissue paper
dipped in white of egg. It will keep
good for year and is excellent. Ii
the flavor of ginger is liked, you can
boil some ginger root in muslin bag
along with the syrup.
ORANGE WATER ICE
Take as many oranges as will be
necessary, cut them in half press the
juice from them, take the pulp out care
fully from the rind and put it in
bowl; pour a little boiling water on it;
stir it we'll and stra it through a sieve;
mix this with orange Juice and stir in it
as much sugar as will make rich
syrup. If the oranges are fine rub
some of the sugar on the peel to ex-
tract the essence. Freeze it
SHERBET.
Boil two pounds of sugar in quart
of water; pare six oranges and two
lemons very thin; mix together the
boiling syrup, the peel of the fruit the
juice and five more pints of water;
clear it with little white of egg; let
it stand until cold; strain and bottle it.
1t can be frozen the same as ice cream;
then serve. @
SULTANA SHERBET.
Juice of four lemons, one half pint of
rose water, one pound of sugar, whites
of seven eggs, yolk of one; squeeze the
lemons and add the sugar with the
rose water, beat the eggs to strong
froth and mix all together; put it over
the fire. stirring it one way until it be-
comes thicker than cream or so you
can dip it with a spoon. When cold it
should be of the consistency of custard.
Freeze as cream or serve as custard.
PEACH SWEET PICKLES GERMAN RE-
CIPE)
Choose peaches that are ripe but not
soft enough to eat; put a Glove in each
one; boil a pound of sugar with gallon
of vinegar; skim it well and pour hot
over the peaches; cover them closely.
1t may be necessary TO scald the vine-
gar again in a week or two. They re-
| tain their flavor we'll
FRANGIPANL
Add two or three beaten eggs to
pint of milk, beat in spoonful of
cornstarch. strain into a pitcher, set
the pitcher into boiling water, stir it
until it is as thick as custard, remove
from the tre, add some powdered white
! sugat, flavor to taste and beat into the
| whole some crushed macaroons oryi-
ennas, This mixture is used TO fill
patty-pans lined wi tn putf-paste or tarts.
Some cooks put layer of jam, mar
maade or preserves in the patty-pan
on tart paste, then cover it with fran
gipani. 1t can also be put over fruit,
preserves, jam, etc. and baked. as a
| pudding. Frangipani over orange
marmalade or orange preserve is con-
| sidered very nne.
SEA FOAM CREAM.
Lay some Yiennas or slices of rich
cake in and around fine custard dish
or preserve stand. Make good boil
ed custord, flavor and pour over the
| cake. Leave out some of the VIII tes
from the custard Beat these whites
very stiff with powdered white sugar
and almoud paste (alnonds blanched
and pounded 20 a paste with rosewaterl
put the frothed white OF egg on top OF
the custard and serve 1t very cold.
TOMATO CATsyP.
Half bushel of tomatoes; boil till
they are soft; rub through a line hair
sieve and add quarter OF gallon OF
the best vinegar, half a pint of salt, one
ounce of cloves, one of cayenne paper,
two ounces Of allspice, some heads OF
garlic skinned and separated. Mix ail
together, put into q jar, crock or pitch,,
er, set in a vessel of boiling water ana
boil until the quantity is isreGnced one
half Bottle without straining.
SWEET CUCUMBER PICKLE
Pare the cucumbers, take cut the
seeds, cut Ia rings an inch thick, then
simmer in weak alum water an houri
take them out. drain and lay carefuily
in Jar. Then prepare a syrup ot one
gallon of good vinegar, two large cups
70 sugar, one ounce of cinnamon, ono
ounce Of ginger root; pour hot over the
pickles. This is delightful pickle
and will keep sealed up long time.
Watermelon rinds can be so prepared
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Boarding. House Chat